Instructions

For the Sauce

For the Green Beans

Add the oil to a deep skillet and bring the oil temperature up to 375°F (190°C). Dredge the beans in the cornstarch in a large bowl, knocking off any excess.

Deep-fry the beans for 1 to 3 minutes, until their skins begin to wrinkle but they're still crisp. Remove from the oil and drain on paper towels.

Heat a separate deep skillet or wok to high and add 2 tablespoons (30 ml) of the oil leftover from deep frying. When you see a few wisps of white smoke, stir in the preserved vegetables, garlic and ginger and brown for 30 seconds or until fragrant. Add the beans to the pan, folding constantly for about 30 seconds. Stir in the sauce and fold into the beans until well combined. Cook for about 1 minute until all the ingredients are thoroughly combined.

Recipe Notes

Set up a large Dutch oven for the first fry. Use about 4 inches (10 cm) of oil. While frying your beans, have your wok heating up so you can stir-fry immediately.